as for teaspoon/tablespoon, I agree it's a arcane measure - started in England as I dimly recall, but in the USA, being an advanced civilization, they put little marks on the paper wrappers of the butter sticks.

I'm forced to presume you're not in USA as you have not seen a clever invention such as an index mark.

>>I believe my 20 years experience as a confectioner is ample qualification to pass these comments,

nope. the problem in dealing with engineers is they actually think, engineers can actual decipher what a teaspoon or tablespoon measure means in context as opposed to a 20 year professional who opts to balance a kilo of butter on a spoon and call it a "tablespoon"

Recipes are always calling for chips instead of cocoa or even bakers chocolate.
Why? chips are soo much more expensive per ounce, and why use something that is more processed?
It does not make sense to me to use chips as a substitute.

Nigella Lawson says she uses 12 ounces of Bakers Chocolate{12 squares] to 24 ounces of sweetened condensed milk BUT I only have 8 Squares of Bakers Chocolate..& 14 ounces of sweetened condensed milk also
2 tblsp of butter
pinch of salt
TSP Vanilla?
BUT I use Salt Sense same salt but 1/2 the bite not important,right?
BUT I have 8 ounces {8 Squares}{ I will chop us to melt..}BUT
How much Condensed Milk do I add to 8 ounces from a 14 ounce can of Condensed Milk so she uses both the same amounts of each..using 12 ounces of chocolate to 24 ounces of "Sweetened Condensed Milk" BUT I only have 8 OUNCES OF CHOCOLATE so
How MUCH MILK DO I ADD?
AND DO I ADD VANILLA
Can I add coconut AFTER OR BEFORe IT COOLa
Having such a problem because how does one know how much milk to add to 8 ounces of Squares melted Please help!

I was rather wondering if, as engineers, anyone could point out whether in the old fashioned fudge (heating, cooling and beating method) would be effected by the use of cream in lieu of milk.

As long as you follow the correct temperatures, you should be able to make fudge using cream instead of milk using the traditional method without a problem.

:
Can you please answer cjenn@ptd.net re sweetened Condensed Milk 14 ounces BUT I Only have 8 ounces of chocolate {bakers Chocolate} squares[will chop of course] BUT if 12 ounces of squares to 24 ounces of milk[Condensed] then what do I add to my 8 ounces of squares and my 14 ounces of Condensed Milk when making Fudge?
Do I take away the am't of milk or add "ALL the 14 ounces of condensed" milk?Please Help Nigella Lawson the cookingchennel makes 12 ounces {squares]to 24 condensed milk
How does one "cut or add this kind of uneven measuring Oh God please don't let it come out watery..how much MILK?? Please! Guest.

did you microwave it? if so, you probably burned it -- did this once reheating a chocolate ganache sauce [hit 10 min instead of 1 min] -- oil and cocoa solids separate and the resulting sticky solid mess is very toffee-like